Firstly I must apologise for not being at the EPIC markets on Saturday. I picked up all the beef late Friday afternoon and returned to the farm to sort and pack the beef. I then discovered that, not one, but three of our freezers had died. This meant I was unable to do all as planned as wasn't ready for Saturday morning. Anyway, I shall be there this Saturday with bells on.
The lambs look really good and is aging nicely to be available for collection the weekend of the 5 - 6 July. Some of this lamb will be used for the Fireside Festival master class and promises to be a star attraction.
The mid winter celebration last Saturday night was a treat, with the Wessex Saddleback pig on a spit being a hit. The pig was slow roasted on the spit for nearly 10 hours and was delicious - the vegetables were superb too. I got to talk to some interesting people, mainly farmers, foodies, and ecologists. I spoke to Fred Harden of Regional Food magazine and it turns out we have a mutual friend in Fiona Chambers of Fernleigh Farms, Fiona and I being on the board of the Rare Breeds trust of Australia.
20 June 2008
Well the biodynamic spray out was slow going, and I only got half of the place done, before I had pump troubles. Pump troubles now fixed, and when the rain stops, I'll continue on. 11.5mm overnight and still raining :-)
More beef will be available for the weekend, and all packs and cuts will be available. Darren (our butcher) tells me the lambs look great, and I will see them 'on the hooks' later today when I pick up the beef. So the lamb is on track for early July.
Incidentally our lamb, beef and pork will feature at the Fireside Festival in August. A master class food and wine tasting is being run by Kim De Poorter (French chef extraordinaire) and yours truly. At $35 a head it is very good value, and you'll get to try some dishes that are rarely available in Australia. We have matched the wines to the food, and some wine buffs will get a shock. To book (if not sold out already) try here
Another event we are off to is a mid winter festival at Allsun Farm. Mike Plane and Joyce Wilkie are hosting the event and much good food and company will be enjoyed. Amoungst the good food will be a Wessex Saddleback pig, spit roasted. Our pig will be duely honoured and feed some 50 people with the aid of much great vegetable produce from Allsun Farm.
This our first Wessex Saddleback on a spit, and we can't wait - nose to tail eating at it's most primal. Nothing will go to waste either, and I hope to try the specially prepared black pudding in the fullness of time.
11 June 2008
Just quick update, we have had 17mm in the last 24 hours with more rain to come - Yeeehah! OK so the drought is not broken, but it's hard not to get excited when the wet stuff falls from the sky. Due to the ground moisture and surprizing soil warmth, I am now planning a very late spray out of the biodynamic preps. Just have to fix the broken nozzles and the leaking fuel tank on the ute.
Work commences on the 'pig palace' today. There have been delays as I attempt to work out the 'best' paddock and pen layout. The farrowing pens and paddocks will all interconnect with a cental lane way. In theory this will enable easy moves to fresh areas and regeneration of the land. The farrowing (farrowing is pig talk for birthing) pens will be quite small, 3.7 x 10 metres complete with suitable housing, material to build nests and so on. The lane way is 7.5 x 50 m long and opens on to 14 pens and 6 paddocks. Every paddock has in inbuilt tree lanes and shelter belt, as well as housing, water and wallows. Why so many pens? To allow for growing grasses and legumes, resting and regeneration of the soils, most pens won't be in use for half of the year.
The chooks are ready for the move too, and the current chook area will become the access route to their new home with the pigs. Pigs dung in piles and the chooks scratch through this for worms and so on, which means reduced pathogens and no smell. Not sure why more farmers aren't doing the pig/chook rotation I have planned, perhaps because it is so obvious? As Joel Salatin says, "Never do anything and animal will do for you for free". The chooks will be my santizers and they will pay me in eggs - how good is that?. It also means 'species stacking', one species follows another on the same ground, and nature would approve of this interconnected multiple use.
One of our steers has ring worm (this is common, but a first for us) and it's my fault, I have been neglecting the mineral licks and the steers had run out. Apparently the sulphur in the lick gives resistence. So they are again getting all the lick they can consume, and I anticipate that the problem will abate with no use of poisons! We make our own licks based on a formula by Pat Coleby (Healthy Cattle Naturally) but modified a little. We add fermaphos to the mix which basically adds phosphorus (our soils are highly deficient) to the mix, and it has a little molasses as a sweetner which encourages them to the lick. We also add lupins (a high protein pulse - bit like a pea) which ups the protein intake when the seasonal pasture is poor. This helps the cattles intestinal/gut flora and fauna proliferate to better digest coarse roughage. This lick is consumed in very small quantities and is not grain, so our animals are still grass fed and finished. What our licks do is help with grass finishing in dry times and are general health tonic.
29 May 2008
No update for 12 days, has to be a record. I've been filling the hay shed this last week with some biologically grown wheaten hay. This is to get us through the winter and the slow growth period. This is local (Young) hay, but I can tell you that at $4.40 and rising per kilometre freight, localism will soon be thriving.
Our ewes are fat or pregnant or both. They really do look in good shape and I hope for lots of twins. There will be much culling as I sort out the 'type' of sheep I want - long, wide and big framed - for meat of course. I have since heard that the Wiltipols are amoungst the best eating sheep, and the Hampshire downs lamb that some of you have been enjoying are part Whiltshire. I've had mixed reports about running the sheep and cattle together, so will commence trials of this after my first lambing.
I am about to start construction of the Pig Palace. The Pig Palace is a series of grassed paddocks with water, wallows, trees, and accomodation to rotate the pigs through. After much thought and trial, a pig/chook rotation will work best for us, the pigs, the chooks and the environment. Essentially the pigs are followed by the chooks who 'sanitize' and fertilize the pasture, which is then re seeded and left to regenerate for many months. I have experiemented on a small scale and found the pigs and chooks work very well together. Each smallish paddock will be surrounded by tagasaste and oak trees, both of which will yield fodder and shade/shelter for both pigs and chooks.
The EPIC markets will be 'interesting' this weekend. I have so many beef orders to take in, roughly half a ton, I'm not sure if it will all fit. Guaranteed that every persons order will be at the bottom of the freezers too! There is a similar quantity to go to the Southside market, but Elizabeth will be a great help there.
Advanced notice. Kim De Poorter (French chef extraordinaire) and I will be teaming up to do a culinary exclusive "master class" at the Fireside Festival. This will be at the Majura Winery in August, and promises to be very special. More details later, but good food expertly prepared, good wine, and good company; what else is there? A book of verse and a bough perhaps?
17 May 2008
Just back for the EPIC farmers' market, where it was cold and it's now sleeting here on the farm. Anyway I took a large number of forward orders for beef and pork. This is amazing given that I had absolutely nothing to sell, and the pork is still 2 months away. And all the more so because over half the orders were from new clients that have never tried our produce. It helps when existing clients are standing beside them saying "best pork and beef I've had!". One of the apple growers came over to the stand and said, "bloody good pork mate". I love our clients :-)
To our devoted egg buyers, this is the story. Our hens are going off the lay due to the onset of winter and my inability to aquire point of lay birds in late summer (these would lay through winter). I could have purchased modern hybrids, debeaked, hot housed, chemically assisted and so on, but that's not our style. We wanted and will get chemical free, full beaked, pure bred, old style heritage layers. So 'day olds' are on the way, but this means our egg production is minimal and will be until spring. We will try, and I emphasis try, to honour our standing orders, but I must sincerely apologize in advance if this is not possible. I don't want to let you down, but this is nature at work - she is seasonal.
16 May 2008
I am pleased to say forward orders have been coming in steadily. I am taking more magnificent looking steers to the abattoir this coming Sunday to try and even out supply. These will be nice and ready for eating in about 4 weeks from Sunday.
I am sorry if this disappoints some of you, but I am thinking of not having an open day this autumn. We are back in drought and to be honest the place looks a mess as I'm simply not keeping up with the work load. There will definitely be more than one in spring.
Another issue I am dealing with at the moment is the local and interstate farmers that want to know more about what we are doing. This is great of course, and part of our educational mission, but it also takes up a lot of my time. Several times a week I get requests to visit the farm and due to our openess and transparancy policy, I can't really refuse. But it does come at a cost to me, I must make up the hours people spend here as the work will not wait. Not sure what to do about this and it requires further cogitation.
12 May 2008
We will be at both markets for the next two weeks, even though we will have nothing to sell. Why go then, why not have a break? Because we want to keep 'flying the flag' for sustainable farming and what we are doing about it. I might just take a few forward orders too.
I have mixed feelings about having sold out of all produce. I should be elated that our clients love our meats and we are succeeding due to their support. On the other hand I am saddened by the look of disappointment on our customers faces when we have nothing to sell them. A few of regular mince and sausage buyers said "I'll get here earlier next week". I didn't get a change to explain that we won't have any next week or the week after, because we are a genuine small farm trying to do what's right, and not simply a retailer. This means when you buy our produce it has met our high standards of animal welfare, is 'clean and green' and is a certified rare breed of known lineage and provenance. It also means we run out from time to time as we can't and won't force nature.
Now I really must shamelessly promote Kim De Poorter of Fine Terrines and Pates and French chef extraordinaire. His Brawn is simply superb and he is using our pigs! Kim set about making some good Brawn because he couldn't find any to his liking, and had a craving. I had some yesterday and it is fantastic - I now understand his craving. So have a real treat and, for $7.50 per 100grams, enjoy what is probably the best Brawn in Australia. Just don't tell the kids what's in it until after they have told you it tastes great!
Kim is also using our pork fat and meats in some of his Terrines. His observations as a chef are interesting; the pork fat smells "sweet and really good", when rendered it also yields more, the colour is different too, and, with a suitably French accent, "the taste is so much better". The taste alone is making Kim a convert :-)
9 May 2008
This is as close to an official proclaimation as you can get, but industrial farm animal production systems really are 'bad news'. The Pew Commission on Industrial Farm Animal Production (PCIFAP) have released their report, two and a half years in the making, which finds Industrial Farm Animal Production (IFAP) poses an "unacceptable risk" to the environment and to human health.
I just can't resist, and have to say, " told you so."
8 May 2008
I must apologize to some of you that are relying on our beef supply, as I did indicate there would be plenty of beef for the rest of the year. I have been caught off guard by the increase in demand for our beef, and hence there is a gap in our production. I have lots of great looking steers in the paddock, but as it takes time to get them into the best condition. It then takes another month from when they are killed to when they are ready to eat. This means much forward planning on my part, and my crystal ball was obviously lacking.
Our EPIC markets sales are starting to hit the straps too. This week I have received 12 large orders for beef, pork and lamb, and all of the orders were for more than type of meat. So please be warned that supply of all produce will tighten, and that forward planning and ordering should be considered.
I was surprized to learn that several (4) of our wonderful clients have recently purchased chest freezers, so that they can buy and store more of our rare breed meats. These clients have paid us and our produce the greatest of compliments and we feel honoured. We are also most grateful for your support in preserving these fantastic rare breeds.
5 May 2008
For the first time in what seems like ages we have sold out of all beef, and after a great weekend at the markets, we have almost sold out of our pork. So it will be lean pickings for 4 weeks until more beef is available.
The drought is still with us and our dam levels have never been lower. We have spring fed dams and the springs have slowed considerably. I look at the highest dams, those that gravity feed to the house paddock and stock troughs, with a little unease. They are at approximately 30% of capacity and we need this autumn and winter to deliver some decent soaking rain. Or else next summer will be very tough.
Speaking of tough, between 2001 and 2006 10,631 families stopped farming and were not replaced. That means Australia lost 10% of it's farming families in those few years according to the ABS. In total in the last tweny years Australia has lost 30% of it's farming families, and the trend is accelerating! If this were to happen in any other industry there would be much hand wringing in government and policy circles, eventually leading to action. However this is seen as regretable but 'inevitable' in agriculture. As John Ralston Saul points out in 'Voltaire's Bastards', to label something invevitable is to accept it as a dogma.
If you follow this dogma to it's logical conclusion, Australia's agriculture will be in the hands of a very few large players within twenty years. The trend is already evident; Westfarmers now owns Coles. How long is it before Woolworths decides that, rather than exploiting it's buying power, it needs to compete with Coles? To do this it will finalize the vertical integration of all products, and in so doing bypass the farmer. Then the current governemnt 'dog and pony show' on food prices would be irrelevant. There would be no price discrepancy between farm gate and supermarket, because it would all be in one seamless and profitable chain. Only the consumer and the environment would suffer.
China has just imposed a 100% export tarrif on fertilizers, so get used to more expensive prices for conventionally grown food. In the mean tme, Australia rushes to the DOHA round of trade talks arguing for free trade. This would be fine if trade was fair as well as free, but it obviously isn't. When we realize that some trade barriers are in Australia's best interest, we will be a less unbalanced country.
Arguing for unrestricted free trade is the same as arguing for the elimination of all welfare, and the devil take the hindmost. This is as obviously 'unAustralian' as it is inhuman. Why should international trade treat an Australian wheat farmer with a 1000 hp machine farming thousands of acres, the same as an Ethiopean wheat farmer with a sythe and a donkey? Of course it shouldn't but, to simplify international trade and reduce trade barriers, it will.
So for the sake of making the technocrats lives simpler, international trade will deem all wheat farmers the same. How stupid is that? It's perfectly rational of course, for a technocrat. But diversity in any system leads to stability and survivability, the less complex the system the more unstable and more prone to collapse. Nature and ecosystems teach us this lesson, and it is universally applicable - even to economic theory.
30 April 2008
Canberra's Tip Top bakery is closing down. So another blow is struck for economic rationalism and an increase in food miles. From June next year a large (about 50%) of Canberra's breads, muffins, crumpets, pide, et cetera, will come from Sydney and some 120 jobs will be lost. This means much of Canberra's breads will travel some 400 kilometres before it reaches the end consumer, rational this maybe, but it isn't logical. Nor does make common sense from a triple bottom line perspective.
Hopefully if food mile labelling is ever introduced, the above mentioned company will be punished in it's economically rational posterior.
24 April 2008
Some more on our price rises. I'm sure you are aware that food prices have been on the rise locally, nationally and internationally. We are not immune from the rising costs of production. Both our chooks and pigs need to be fed and this is predominantly grains which we buy in. The price of grains has doubled in the last 2 years, diesel prices have risen by 40% in the last six months and electricity is up by 8% in the last 3 months. Still, we are limiting our price rises to around the 5% mark averaged over all products.
Eggs get the biggest percentage rise and are up $1 per dozen to $7.
Our pork prices have risen $1 to $2 per kilogram.
The lamb prices are also being reviewed, but please anticipate a price rise similar to pork.
The prices of of our beef risen an average $1 per kilogram.
As I have said elsewhere we believe that our good foods should be affordable, but we need to make a small profit to keep doing what we do. Interestingly and only slightly related, development consessions are being made to the major chain food retailers so that "prices of food can be more competitive and kept low". Guess who will be bearing the cost of these low prices? Once again farmers will be squeezed so that the supermarket chains can 'compete' with each other. Is a triopoly really any better than a duopoly, or a monopoly? Probably worse if you look at their tactics, "we can't give you more money for your produce because we must compete with Aldi/Woolworths/Coles". Of course this does not affect us, as we bypass that part of the food chain, but you have to feel for the 'food as commodity' producers who are between a rock and a hard place.
21 April 2008
Three posts on this blog in three days, I must have too much spare time! Anyway I though I should prepare those of you who listen to ABC radio 666 mornings for a shock. I was interview at short notice today, somewhere between moving the cows and loading the pigs, about what we are doing on the farm.
I have probably made a complete ass of myself, but I hope I manged to get a bit of the ethical food consumption and rare breeds message across. I think it will air bright and early this week, possibly tomorrow. So my less than dulcet tones will rouse some of you from your slumber, sorry about this :-)
20 April 2008
Just a quick update after a great day. We have sold out of all meats except for a little of our beef mince and a couple Belted Galloway 'Slow Packs'. So for those interested, the next available meat will be Wessex Saddleback Pork on 3 and 4 May, followed by Belted Galloway Beef in late May, followed by Hampshire Down Lamb in late June. Please be aware that a fair bit of this has been sold by forward order. Unfortunately the mutton is all sold, and this next lot of rare breed lamb will be our last for the year. There may be a few Hampshire Down hoggets available in a couple of months time, but we will have to confirm this a little later.
Even though we won't have much to sell over the next few months, we will still go to both markets to take orders and fly the flag for rare breeds and sustainable farming. So come and say hello if you have a minute, but not next weekend as we're having a break :-)
19 April 2008
The EPIC markets are improving. It seems the customers who have tried our produce really like it and are telling their friends. I sold all the packs I took today, and there will be less to take in a fortnight's time. I'm not going to either market next weekend and will probably spend those two days asleep!
I am regularly being asked "when is the next open day?". It was meant to be late April, but to be honest, I'm exhausted and can't bring myself to contemplate one. After the long weekend and a good a sleep, I may feel up to the task :-)
We have sold all the mutton, and this is before I take the sheep to the abattoir. Forward orders for the lamb and pork have been coming in faster than usual so, if you are tempted, please don't delay or we may not be able to supply. We have nearly sold out of beef too, and beef will be available again in late may. We still have a few slow packs available, and a bit of mince, but that's about it.
I get a couple of emails and calls a week for our product in Sydney, and I must refuse. I then am asked "where can I get meat like yours in Sydney?". So if you know of a rare breed, ethical, organic, grass finishing, local, padock to plate, Sydney meat producer, please let me know. Oh, and if you know any good prayers or dances for rain, about now would be a good time to start. Things are getting very dry again, and la nina is fading having delivered little - such is life.
14 April 2008
We've had two open days in the last two weeks, and both went well I feel. The Weston A Price foundation people were wonderful and the local group will do great things in time. Dr. Gillian Polack food history group came and we did a brief walk and talk. Gillian has lent me a book she has reviewed "The Shameless Carnivore" by Scott Gold. This funny book is not available in Australia, and may never be - but there is always Amazon.com
Price rises are coming. We are reviewing all our prices at the moment, and there will be some modest upward changes for all products soon.
We have trialled several new and smaller packs at the Southside farmers' market. These were well received and they will become a regular feature shortly.
8 April 2008
Both markets went well again, however we still do 3 times more trade at the Southside farmers market than at the EPIC market. I think I know what is happening now at both markets; EPIC is on a saturday morning and the people are rushed and shopping as if it were a chore. So they get in, get what they want and get out. The Southside market is on sunday morning and I think the people more relaxed, social and are doing some retail therapy. By this I mean they are shopping for real product, with real taste, from real people and taking their time.
I should flag that we are thinking of having a weekend R&R soon, before burn out gets us. This will probably be the ANZAC day weekened. We'll still have all the farm duties, but won't be going to either of the farmers' markets. This means I get to sleep in until at least 6:30am. We will be in between produce availability with no lamb, pork, and very little beef available, so it makes sense to have the break then.
Over the last few months half a dozen or so high profile Canberra chefs have 'found' us. They have started buying our produce for their personal consumption. The feedback so far has all been positive, well at least they come back and buy more. Chefs rarely buy frozen produce, because we all know 'fresh is best' right? Anyway they seem happy with our aged then frozen, rare breed heritage meats. Once a rapport is established, I'll ask for an endorsement or two ;-)
I plan to add a recipes page to this site in the near future. It will mainly be our co-producers favorites, and a few of our own. The slow cooking ones and the less familiar to start with, like our beef stifado (Greek sweet and sour) and ox tails in stout to name a few - of course, to really work, you'll have to buy the ox tails from us :-)
3 April 2008
Unfortunately this is not an April fools day joke. http://news.bbc.co.uk/2/hi/science/nature/7324654.stm
What it shows is that GM organisms cannot be contained. Ten years post trials and repeated poisoning of the trial site, and 15 volunteer plants emerge carrying the GM gene!
The inner scientist in me has no objections to 'playing' with GM, provided it is contained within the laboratory and not released into the environment. Unfortunately the hubris of various scientists, coupled with the economic clout of the agrochemical industry, will result in large scale environmental disasters. The science is now saying, once released there is no going back.
31 March 2008
Both farmers' markets went well on the
weekend. Business at the EPIC markets is growing steadily and comments
like, "Yours are the best sausages I've ever had!" can only help. I'm
doing the Saturday EPIC market on my own, and I won't cope if we get
the same sort of demand as we do at the Southside market. And a big
thank you to all who come and say hello, your friendly faces and visits
are much appreciated - even when we are flat out and can't stop.
On
Sunday Elizabeth and I ran for 4 hours at the Southside Farmers' Market
trying to keep up, and we sold out of absolutely everything. We will be
able take more beef next week as we have sold out of pork and lamb.
Mind you the demand for our beef has risen sharply since the
temperature has dropped. I didn't realize that for some, beef is a
seasonal dish.
I know it is a cliche, but March is over and I haven't done half the things I wanted too - April will be different!
29 March 2008
A
quick update on the lamb; we have sold out. We have filled all the
orders and there is none left, not even for us! Now that was poor
planning on my part as I was looking forward to some of this great
lamb.
Our Wessex Saddleback pork is sold out too. All we have left is some of our superb Belted Galloway beef.
27 March 2008
I
confess to having read Prof. Garnaut's paper on Carbon emissions
trading in full, and I want to know why a carbon tax is totally absent,
off the agenda, nowhere to be found? It is dismissed in one sentence in
a 74 page document.
Perhaps this is simplistic, but adding x percent to the GST would use existing administration and systems and is able to be implemented almost immediately. The exceptions to the GST could be roped in, and voila, you have a universal carbon inclusive revenue system.
- The GST effectively becomes a consumption tax on all human activity in Australia. This means all will share the cost in proportion to our consumption/carbon emissions - businesses included.
- Adding the GST+ x percent to food instantly includes Garnault's major 'too hard' basket ingredient - agriculture.
- Money raised from the increase and inclusions is easily quantifiable and could be specifically earmarked for carbon reduction programs.
- If we've made a huge blunder (the climate sceptics are right) a tax is easily undone. Unlike the dismantling of a trading system which will inflict much pain on those left holding worthless permits.
- Our exports can be tax exempt/credited until such time as there is a world carbon trading system (probably some time after the poplar caps have melted and Europe has a massive refugee problem).
- Imports will be simply included, taxed and not require complex and special treatment as they will with a trading system. It also does not place domestic production at a disadvantage.
- A tax is national and what the rest of the world is doing becomes irrelevant. No future 'harmonising' of various international trading systems either (more admin costs).
- When (if) a global carbon trading system comes in to force Australia can join and adjust a tax easily to suit.
- Trading systems come with all sorts of taxes attached, gst, capital gains, payroll etc. More paperwork and less revenue for carbon offset/ reduction technology than a carbon tax as part of the GST.
- Auctioning permits is a one off revenue raiser, a tax is forever ;-)
Auctions may be a transparent process and a market price will be set for the permits, but it is not equitable as it assumes an ability to pay market prices. Think of housing for a minute; we all need housing but the homeless can not afford to bid at auction. It is not axiomatic that those that need the permits will be able to afford them. Nor is it axiomatic that these same businesses/people are 'evil' and deserve to die / be homeless.
Accepting Garnault's best of intent for transparency etc., if you think back door deals won't be done for the powerful, I have a nice bridge in Sydney I can sell you - I might even auction it.
And before we get carried away, at what price will carbon be traded? I don't really care except that at day one there must be a price set - bit like an IPO. At launch of trading there will be a massive reallocation of (paper) wealth with winners and losers.
And who will really benefit from a trading system? If I weren't philosophically opposed, I'd be buying shares in the ASX! Why else do you think the carbon trading system has the support of 'the market' - there's money to be made, and lots of it!
So with carbon trading or tax it seems to come down to this, do you trust the market or the government to act in the best interests of the people?
Anyway come the revolution comrades, I'll line up all those blinded by this market driven trading dogma and have them shot! This will have the added benefit of reducing our population significantly and part solve the carbon problem :-)
Seriously though, why is a carbon tax not being discussed? It seems so simply bleedin' obvious, the objection must be a paradigm thing.
I find it hard to imagine a government ‘adjusting’ an existing market trading system based on ‘free’ market principles with ease (try to visualise the government ‘adjusting’ the ASX). Just as I really can’t imagine a ‘free’ market trading system working for the common wealth (try to visualise the ASX redistributing wealth on a needs basis).
Unless I am mistaken the carbon issue is one best handled by those with a professed interest in the common good - this is not a vested interest market trading system for profit maximisation, however well intended!
It is a free market trading ideology that has got us in this mess in the first place, and to quote Einstein “The problems that exist in the world today cannot be solved by the level of thinking that created them.” In other words; subvert the dominant paradigm!
Today everybody is supporting a “cap and trade” - a cap on emissions and trading them. However they should be decoupled as they are separate issues, with different supporting mechanisms and agendas.
It is only the cap(s) that gives environmental certainty and credibility, and this will be set by government(s) hopefully based on the best science available.
Trade is just trade, no environmental certainty need be involved, and so a trading system will need to be regulated to be effective. Most of Garnaut’s report deals with regulating these trade imbalances, inequities, market failure compensation mechanisms, and the need for international trading mechanisms to be in synch / regulated.
I believe with a little thought, a greatly simpler “cap and tax” system is possible. The cap takes care of the environmental certainty, and the taxation revenue would fund equitable adjustments for those least able to pay, and pay for carbon reduction policy implementation (the main game), which in turn helps meet the cap. Once the emissions target (cap) is reached the tax can be reduced or eliminated.
As I see it carbon trading is just a Furphy, diverting much time and energy away from the main game - reducing carbon emissions. Not only that but it will offer significantly less revenue to fund these same policies, because many billions of dollars will be ‘locked up’ in a trading system (it allows for unlimited hoarding of permits). With the advent of an international trading system, a lot of this ‘carbon money’ will head off shore too - think (scary thoughts) carbon hedge funds and carbon futures trading. As I said, there’s big money to be made and this would be better off in the public purse, being used for the common good. The common good was always the intent of any system.
Raising the GST say 2% on ALL goods and services would fund huge amounts of carbon reduction programs and policies. I suspect it would be supported and barely noticed by most Australians, be transparent, equitable and so on. Easily implemented, easily administered, easily adjusted, the carbon tax would have the added benefit of dampening demand - unlike the imminent tax cuts. Dampening demand = less carbon released. But a carbon tax is not being discussed, not because it won't work, but on philosophical attachment to a market solution.
End of rant.
25 March 2008
Success at last!!! As some of you may know, we have been seeking a stud Wessex Saddleback boar for some time. Yesterday we purchased the winning boar for age (9-12 months) at the Royal Sydney Show. This young boar gave the Supreme Champion Pig (all breeds) a run for his money, and this Supreme Champion boar was his dad. I suspect our new boar will fill out to be the better pig too. Anyway, I must say he is magnificent and more than a worthy rival for my sows' attentions - but I have the ultimate advantage, I carry the feed bucket!
Sydney Royal was a very long day for us and Corella Park Carl S816 is already back on our farm. He will start working in a few weeks time as our five stud girls are getting impatient - may their union be one of productive bliss :-) Speaking of which (productive blissful unions, not sows!) it's been a very busy Easter and Elizabeth returns to work this morning for a well earned rest!
Also whilst at the Sydney Royal I observed the selection of the Belted Galloway Stan Hill Trophy team. The Stan Hill is the Olympics of beef competitions where a groups of three pure bred steers are judged first on the hoof (live), then on the hook as a carcass, and there's even a taste test! We discussed the selection criteria and then assessed all the superb Belties and narrowed it down to 3 plus a reserve. I'm pleased to say my eye was 'in' and I managed to pick all 4 entrants. Anyway this is a big event and a huge class of steers of all breeds, the results of which will be revealed today. I am sure the Belties will do us proud.
Oh and it's raining as I write this too! Nice soaking rain ,15mm so far - but who's counting?
22 March 2008
Happy Easter to you all. We will be at the Southside Farmers' Market tomorrow Easter Sunday with our pork! That was the good news. The bad news is that unless you ordered some, it is all sold.
Rare breed Hampshire Down lamb will be available next week, and this is almost all sold. There are only a few packs left, so if you want to find out why chefs and foodies regard this lamb as amoungst the best, please do not hesitate as it won't be around for long. Also this will be our last lamb for the year - lamb is still a seasonal thing in our neck of the woods.
As some of you know, I have been toying with ham and bacon for a few years now. I think I've got the formula to an acceptable standard (actually pretty good if I may say so). So in a few months we will have ham and bacon available and I salivate as I write this. It will be minimum nitrtate, but not nitrate free unfortunately - still working on this - but it will be honey cured, double smoked and delicious!
17 March 2008
A great piece on Rare Breeds by ABC TV Landline, a link so you can see it via your computer is here.
I'm still fascinated by the difference between the two farmers' markets. You would think that in a homogeneous town like Canberra, market patrons would be similar on either side of the lake, but this is not so. A few more EPIC markets and I'll be able to clearly articulate the differences; but in essence the EPIC market people are more numerous, in a hurry, and appear to spend less per sale, whereas the Southside market people are fewer in number, more relaxed, and spend more per sale.
It seems that both buyer and seller at EPIC are part of a numbers game, and there is less social interaction between us than at the Southside markets. This is a shame as I look forward to the social interaction with our clients some of who become our co-producers. Although it's early days, it appears there will be fewer co-producers at the EPIC markets even though I suspect the total sales will eventually be higher. I hope I am wrong about the 'feel of the place', because although important, our farming is not 'all about the money'.
That said, both farmers' markets were quiet this weekend. We did well (same as usual at southside, and up 50% at EPIC), but the other vendors are telling me people are spending less money. I can only guess that the interest rate and fuel price rises are having an effect on people's spending patterns. More likely though is that Easter approaches and many people will be away visiting family and friends, and it was also 'off pay week' for those with the towns major employers.
14 March 2008
Both the real taste heritage pork and lamb I took to the abattoir last Sunday are now hanging and aging in the coolrooms, and it all looks superb. So pork is back on the menu Sat / Sun week and the lamb in two weeks.
I am dealing with bureaucracy at the moment trying to get the Rare Breeds Trust of Australia registered as an Environmental Organisation. This is in part to enable the RBTA to acquire Deductible Gift Recipient status with the ATO. The registration hinges around the preservation of biological diversity which is the RBTA's mandate. However Environmental Organisations in Australia deal with the 'natural environment', and this excludes farm genetic resources. But this exclusion appears to be in contravention of the international Convention on Biological Diversity to which Australia is a signatory, which specifically includes farm genetic resources. So round and round the bureaucratic wheel we go - I can see this being another episode of Yes Minister.
9 March 2008
Our first Capital Region Farmers' Market on Staurday was very enjoyable. We didn't sell a lot as we're an unknown quantity at this stage, but I think we were well received nonetheless. And a big thank you to all who came and said hello, it was much appreciated.
One thing we did notice is that the EPIC market customers are all in a hurry. We think it must be because it's a Saturday market and people haven't yet switched off and have things to do. The southside Sunday market is much slower and more relaxed. The EPIC market regulars tell me that it was quiet due to the long weekend, and I suspect that's true. We were busy enough though, and I can foresee the EPIC markets being very good for us in the fulness of time.
Tomorrow morning the last of this years Hampshire Down lambs join the food chain. These look superb and will be available 30/31 March. There will be a small number of hoggets available mid year, and our Whiltshires will be ready towards the year's end.
Also joining the food chain tomorrow morning are a limited number of Wessex Saddleback pigs. As the pork doesn't hang as long as the lamb, it will be available 22/23 March. The pigs were all in superb condition and I am very confident they will do the breed proud. At every Southside market we receive unsolicited compliments about this great pork.
5 March 2008
Weston A Price get together April 5, 2pm.
A simple gathering is planned on the farm to share information about techniques, suppliers and sources of foods et cetera, which meet the recommendations of the WAP foundation. We hope that this meeting will lead to the creation of a supportive and nourishing Canberra group of interested persons. Registrations and enquiries to Jodie Wright please.
Whilst not an open day at the farm, we will be happy to show people around on the day.
Elizabeth is doing a food history course run by Dr. Gillian Polack. The people on the course will be visiting the farm to see our heritage animals on April 12. I will attempt to explain the extensive history behind our chosen animals which dates back many hundreds of years.
3 March 2008
I'm not sure how to write this, so I'll just do it. A few weeks ago we went to a meal where our favourite breed of beef was featured. I need to say upfront that the meat was not ours! The meat was expertly prepared and beautifully presented by an award winning chef. Several of the other dishes were superb, but the main meal of steak was thick, rare, bland, tough and disappointing.
It wasn't just Elizabeth and I who commented either, several foodies we know approached us (rather sheepishly) to enquire about the provenance and our opinion. They were relieved to be told that we too found the steak less than satisfactory, and that it wasn't ours. I remain disappointed, as it was my breed that was on display. The meat was reported to be grass fed and finished, properly aged, and of known provenance.
So as a trial/comparison I took a pack of our Belted Galloway Blade steak out of the freezer, thawed it on the kitchen bench (not in the fridge as is preferred), and 'chucked it on the barbie'. I suspected the steaks at the restaurant were blade, but as the pieces were very small, it was hard to tell. By the way, blade is considered a cheap bbq cut, usually a bit tough and, if you're at a communal bbq, you don't much care if someone pinches your steak leaving you the sausages.
Well it was a revealation. Our thick piece of blade steak 'chucked on the barbie' was surprizingly tender, of good flavour, and quite frankly ran rings around the expertly prepared steak. I am still a bit stunned by this and not sure what to make of it. All I can say to those who were there is, please don't judge Belted Galloway beef by the unfortunate experience at the meal. Belted Galloway beef is so much better than that!
29 February 2008
I spent yesterday at a soil biology workshop directed at improving soil carbon levels. There are huge amounts of carbon that can be stored in our soils which would go a long way to helping with global warming. In essence, by using different management techniques, we can restore our carbon levels to pre land clearing levels. In fact we can store more carbon in well managed farm soils, and do it faster, than in a carbon cycling system left to it's own devices i.e. natural sysytems. I'll post more on this once I have had time to digest the material and do some more research.
We have finished up the month with 55.5mm of rain and January's total was 67mm. All in all, things are looking good for Autumn.25 February 2008
I forgot to mention we often have offal available, and only sell this by special order. We support and encourage 'nose to tail eating'. So if you want any of the following: Beef heart, tongue, kidney, liver, cheek, and Pigs heads, ears, tails, trotters, kidney and liver, please let us know.
You may have noticed something is missing from that list? If you are really nice we might even let you have some of our family favourite, ox-tails. Our ox -tails, cooked long and slow in a dark ale or stout, are to die for, and our steak and kidney pudding is no slouch either :-) We sell offal at $10 per kg.
25 February 2008
At the farmers' markets yesterday, we sold out of everything except a few sausages. We took 30% more produce than we normally do, and this was not enough. We will take more next week, and see how it goes. If this growth continues we will reach our limits in a few months.
I'm not really sure what happens when we reach our maximum productive capacity. Obviously I don't subscribe to the 'sustainable growth' school (an oxymoron if ever there was one), but it would nice to be able to meet the demand. I freely admit that I don't know how we can meet this demand, and meet all our self-imposed standards. Having never faced this situation before, perhaps all we can do is accept our limitations and do our best?
At the steer judging at the Canberra Show last Thursday, my daughter and I picked the winner and thought we were very clever. We weren't smug for long, as we missed all of the placings! Anyway, I know it's east to say, but I reckon some of our 'boys' in the paddocks would give those winning steers a run for their money. That winning steer was truly magnificent 'though. Is there such a thing as steer envy? The mind boogles!
20 February 2008
Tonight I give a talk to the Yass Landcare group about what we are doing on the farm. Basically a brief overview of our farming techniques, and what we are doing to reduce our carbon footprint etcetera.
This afternoon I take four of our young steers to reside on a neighbours property for a while to 'get the long grass down'. This 'living lawn mower' function is not one we have tried before. They have very good and clean native pastures that will benefit from the symbiosis that is managed grazing. They are 500m down the road, so I can keep a close eye on them.
Tomorrow is the 'hoof and hook' competition at the Canberra Royal Show. I will be assessing the steers in the show and comparing them with our own (our animals are not part of the spectacle). The hoof and hook competition is the pinnacle of conventional meat production and most major breeds are represented. The 'Belties' always 'punch above their weight'. The steers are judged on the hoof, killed and then hung up on the hooks for the carcass to be assessed. Points for both stages are tallied and scores allocated. This a highly prized marketing op. for the winning breeds.
The comp steers are fed a 'hot mix' or ration that is designed to enduce maximum growth rates. Needless to say the 'ration' is mainly grains with a few chemicals thrown in - urea features highly, as do chemical drenches. It will be interesting to see how our pasture based, naturally raised 'boys' compare.
I have about 30 very special 'boys' out in the paddocks right now, about a third are in 'steer comp' condition. I'll be bring out a few Beltie steer comp breeders out to the farm for their opinions.
Until I have finished my own ethical meat page, this link provides an inkling of where I think meat eating should be heading.
18 February 2008
The biggest food recall in US (possibly world) history happened today. 65 million kilograms of US beef was recalled after a food scare, the animals were so ill treated that they were unable to stand to be tested for things like mad cow disease. It makes me really angry to contemplate the unnecesary animal suffering inflicted by factory farming. Perhaps this scare will start a review of such practises, but I won't hold my breath.
It turns out that the abattoir operators were using forklifts to stand the 'downers' so that they could be killed and not tested. During the drought I saw some pretty sick animals (not ours!), skin bone nothing, but they could still walk. So either the downed animals health was questionable, or they have been so mistreated that they can no longer stand. Either way it's more damning evidence of factory farming's unethical animal treatment.
It's hard not to be uncharitable and say that 98% of meat buyers, deserve to suffer the consequences of the apalling system they patronise. But this won't happen as government's will legislate to make institutionalised cruelty 'clean' and 'safe'. Oh, and before you say "It doesn't happen in Australia." I go to one of three abattoirs almost weekly, and I can tell you a thing or two I have witnessed over the years. A major reason I go to the abattoir myself is to ensure the quick, clean, and humane death of the healthy animals in my care.
13 February 2008
I forgot to mention we had a great compliment from a retired butcher last Sunday, "Your mince was really good, as good as when I made it for myself." His wife then chipped in (as they do) and said, "No, it was better than yours!", to which he grudgingly agreed. So there you go, those that produce quality are confirming ours.
Elizabeth is concerned that 'burnout' is a real possibility when I start attending the Saturday farmers' market at EPIC. As is the perfectly normal, self delusional, predominantly male way, I still think of myself as a 20 (ok 30) something immortal. The fact that I am greying around the gills, and old sporting injuries are becoming arthritic, is irrelevant! Anyway, Saturday had become my unofficial 'day of rest', this meant 10 to 12 hours of normal farm work only! So going to the EPIC markets will mean 14 hour days six times a week, on Sunday I only put in 8 hours. Long hours, but I love it. Elizabeth is right though, family time is scarce and highly valued, and we don't see as many of our friends as often as we'd like.
So I've been thinking about some sort of farm
based training, where in exchange for room, board and a stipend, people
interested in what we do can learn. We have tried the wwoofers, but by
the time they are up to speed and of any use, they are gone. Any
thoughts about this would be appreciated as I don't want this to be
complicated, and I also don't want to run foul of our labour laws -
these desires may be mutually exclusive? A minimum stay would be one
month to be of mutual benefit.
11 February 2008
We
have been forced to review our decision to go to the northside farmers
markets at EPIC - by our existing southside clients. Yesterday at the
Southside Farmers Markets we were inundated with sales and orders, and
sold all but a few sausages, hours before the markets closed. The sales
were so good that I am losing confidence in our ability to supply both
markets - we are still a micro producer after all. That said, I
really do want to go to EPIC and experience the busiest of Canberra's
markets. So on Saturday March 1st, 'we'll suck it and see'. If it's too
busy for us, and we can't supply a quality service and product in the
quantity required, we may well retreat south of the lake.
What
this means is, in order to avoid disappointment, it will necessary to
place orders for our product. The 'southsiders' are well aware of this
need so have an advantage. I really don't want to leave our lovely
southsider's short, but the EPIC markets are a day earlier on the
Saturday. This means that the 'northsiders' will get first pick of any
unallocated packs. So the solution is simple, if you place an order for
our beef, pork or lamb packs, The orders will be filled on a strictly
'first in first served' basis. This is the only way I can think of to
fairly supply our certified 'rare breed heritage meats'.
Nota Bene. The lamb and hogget (older lamb) will only be available from the Southside Farmers Markets and periodically.
So
please bear with us as we bed down our foray north of the lake. We will
do our very best to 'please all of the people all of the time', but
know full well this is impossible and impractical.
As much as
I take issue with certifcation systems, we are certified 'rare breed
hertitage meat' producers (cert # A201). We are also QA certified pork
producers (cert # 10012572). The former because I believe in the cause,
the later because I must - to be able to use the QA export abattoir.
Some have asked about our biodynamic 'qualifications'. We discovered biodynamics when our children attended the Rudolf Steiner school in Canberra - Orana. Already disenchanted with conventional agricultures path, we commenced researching, extensive reading and a path of discovery (or rediscovery). We then attended an intensive and extensive course on biodynamics run by Lynette West some 5 years ago. We have formed (are forming) a co operative of sorts which includes; Jeremy Wilson of Goldenholm Beef, Yass River, Sue Armstrong and Greg Oliver of Greenhill Farm, Bungendore, Beatrice and Tobias Koenig of Ingalara, Michelego. We share information and tools, and Jeremy, Sue and I make some of the biodynamic preps together. In short we have been actively practicing biodynamic farming since 2002.
What has biodynamics
done for the farm? I honestly can't say, as we made so many changes to
the farm at once. However fertility has improved dramatically
(conservative carrying capacity has doubled) and whether this was due
to; the biodynamic preps, our 'holistic management' systems, our tree
planting and environmental management zones, I have no idea. The
improvements are most likely due to a combination of these factors, all
of which helped and continue to do so. Whatever, I think the farm will
be quite special after a few 'normal rainfall' years.
More baby peacocks have arrived. A few weeks ago I found 5 eggs on top of a hay bail I needed and, just in case, we put the eggs under a broody chook. Last friday we found that they had hatched and the nett result is 4 babies - they are already noisy and they can fly! Fly well enough to get out of the brood box, and end up on one of our beds where miraculously no deposits were left.
The main herd is about to
move back across the road, and in the process we will tag and mark the
remaining calves. This season is fantastic, green pick still available
and bulk too. The upshot is that the cattle all look superb. The last
of the heifers has calved and it was unassisted. Superb looking calf
out of an A grade POIS (product of imported stock) - very cute too :-)
7 February 2008
We
are jumping through all the Capital Region Farmers' Market hoops, and
plan to be at the markets for the first time Saturday 1 March. We would
have started sooner but the markets are not there during the Canberra
Show. Anyway we have updated our ACT Health food business registration,
updated our public liability and product liability insurances, filled
in the forms, will inspect the markets again this Saturday and submit
said forms.
Due to the strict Capital Region Farmers Market
producer/agent separation policy, I won't be taking any Hampshire Downs
lamb to the EPIC markets. If we sell produce that is not ours, we would
be moved to the agents shed. Pity I can't sell the lamb at EPIC, but I
do support the clear identification of producers and agents. So Helen
Raven's rare breed Hampshire Down lamb and hogget will only be
available from the Southside farmers markets. It's only available in
limited numbers anyway, so perhaps it's just as well.
We have always been very clear that the Hampshire Downs lamb is not our own; I do visit the farm, I do select the lambs, I meet Helen and the lambs at the abattoir to make sure they remain chemical free, they are pasture fed and finished, they are ethically raised, their 'food miles' are low, and they do make for superb (argueably the best) eating. So those of you that patronise the EPIC markets and want some of the regions very best lamb, you will have to visit us at the Southside Farmers Markets on Sunday mornings - at least until our own lamb is available latter this year.
Helen Raven's Hampshire Downs lamb is so good,
that I confess to being a little daunted. The bar has been set high and
I wonder if our pure Whiltipol lambs, and my husbandry in particular,
are up to the task?
5 February 2008
Today,
for the first time since the January 2003 fires, I saw a Sacred
Kingfisher at our big dam. Very handsome he was too, and eating my
Silver Perch fingerlings! The Lyrebirds have returned to our gullies
too.
4 February 2008
Momentous News! Soon we will be at the EPIC markets northside every Saturday! It has taken us well over a year of planing and preparation, but we are now in a postion to supply both markets. Initially it will only be our Belted Galloway beef that is readily available, but we plan to have Hampshire Downs lamb and Wessex Saddleback pork on the menu before long. The lamb should come on stream mid to late March, followed by hogget in May/June. The pork will be available sporadically as we increase production to a sustainable level.
So for those of you who have
been bugging us for ages to go to the EPIC markets, we will be there
soon - perhaps as early as Saturday 23 February. Anyway it will be
interesting to see how the EPIC clientel take to us, our way of
farming, and our way of doing business.
Some of you have been wondering why I keep going on about why we should be eating grass fed and finished animals. Well I have found a site that explains all, and with the scientific refferences to back up the claims. Eat Wild is the site, enjoy.
29 January 2008
We
spent the Australia Day long week end in Sydney visiting several
markets doing market research - well what did you expect? Anyway, I
came away with the impression that Mountain Creek Farm is doing most
things well by Sydney standards, so no dramatic changes will occur in
what we do. I did like the many and varied prepared and cooked foods
that were available in Sydney, and feel this is one area where
Canberra's markets could improve.
On Friday night we enjoyed a very good meal at Sean's Panorama, Bondi Beach. Until I arrived I was blissfully unaware that this was one of 'the places to eat' in Sydney, complete with celebrity chef etcetera (I knew it was meant to be good, but.....). The food really was excellent, expertly prepared and of known provenance. I tried the pork, and although I wish I could cook like that, it gives me great pleasure to say that I believe our Wessex Saddleback pork is better - certainly greater depth of flavour and better colour. You really don't want to know what my main cost, let's just say that a family of four could enjoy several meals of our rare breed pork for the price.
And
whilst we are on the topic of good pork, our next lot of pigs spent
their last days grazing a large biodynamic sunflower bed. They will be
available as quality rare breed pork on Sunday 10 February at the
markets.
The grass finished beef that my friend Andrew enjoyed at Sean's was also very good, certainly as good as our Belted Galloway steaks as cooked by me. However I am comparing my inept culinary skills with that of Sydney's best. I would love to get some our beef prepared in Sean's Panorama and do a blind tasting, I know our Beltie beef would shine.
Our extended dry aged, biodynamic pasture finished, Belted Galloway beef will be available this Sunday 3 February - it looks superb, and should taste even better!
And now
from the sublime to the ridiculous,and something I found quite
shocking; everyday 1.2 million Australians eat at McDonalds. What can I
say .....................none of the people I know eat at McDonalds (or
admit to it), so what does that say for the statistic?
20 January 2008
Over
thirty little people, and a greater number of adults, enjoyed the farm
visit on Saturday. The rain did not dampen spirits (raised mine in
fact) as we walked to the cows and calves, visited the pigs and sheep
and talked to a chook or two. The sausages went down a treat, and only
our two dogs were disappointed. You would think that with so many
toddlers about, the dogs would have scored a sausage or two. By the way, we finished up with 57mm of rain over the Friday and Saturday.
The next children's farm visit will be some time in autumn, so if you missed out keep an eye on the Farm Open Days link.
A quick market update; as of today we have sold out of all but our 'real' sausages and Belted Galloway beef mince. All the beef packs will be back on the menu on Sunday the 3rd of February. Pork should be back on the menu the following Sunday. The pork will be in limited quantities and you know what that means.
18 January 2008
We have over 50 registered for the children's farm visit, and this is a good number to split into two groups - but what if it rains? For
a start I'll be more happy than usual, but if it appears to be too wet
for your children tomorrow, come another time. We will be hosting
several events during the year, the next most likely date is in autumn.
For the intrepid amoung you (with hardly children), we will do the walk etcetera anyway, even if it rains.
The Whitipol sheep have arrived on the farm. At 5:30 am I set off to Mt Fairy to collect the starter flock - 23 ewes and a ram. All went extremely well and we were back on the farm at 9:15 am. Loading them was a breeze, all that's needed is to work with their mobbing instinct. Anyway they are now in the quarenteen paddock being fed special mineral licks, and an apple cider vineagar garlic supplement in their water as a general health tonic and wormer. The apple cider vineagar / garlic works for humans too.16 January 2008
The world has
gone mad, well the USA has (some would say it already was). Today the
FDA (Food and Drug Administration) approved cloned meat and milk from
cloned cows for sale. What's worse the food doesn't have to be labelled
that it is from a clone. This is to deny market forces any possibility
of operating, as I suspect people would reject cloned meat and milk if
they knew.
Why do we need this garbage in our food
supplies? The answer is we don't! Cloning has nothing to do with food
security, safety or quality, and every thing to do with profit. Cloning
is the antithesis of genetic / biological diversity - don't buy it!
It's almost enough to turn me vegan...........
14 January 2008
We
have 40 or so registered for the childrens event this coming Sunday,
and Lyn and Pat Shiels (friends from ACT Beekeepers) have generously
offered to bring a glass fronted display hive along. I think it will be
a good day and I'll have fun regardless.
Early this Friday
morning I will be picking up our small flock of Whiltipol sheep. New
lamb proof fencing is underway as our existing fencing has been set up
for the much larger cattle. Fencing in 36 dgrees Celcius is not what
you'd call fun.
Next week I pick up 5 more Wessex Saddleback
gilts (young sows) and two young boars. The young boars are probably
destinded for the chop, but the females will ultimately increase our
pork production 3 fold.
10 January 2008
This
was posted on the ABC News website this morning, and it is very scary!
There is no high profile debate happening about this at all; along the
lines of, just because we can, should we? The science is impressive,
but it raises more questions than it answers. These pigs are not part
of the food chain yet, and I am sure this research is being carried out
with the best of intent. However, as my great aunts would say (were
they still alive), "The road to hell is paved with good intentions". Or
in the words of someone slightly more famous, "Forgive them Father, for
they know not what they do." The last quote is appropriate, as the
scientists concerned are playing God and they don't know what they are
doing!
Glowing pig passes on fluorescence to offspring
A
pig genetically modified in China to make it glow has given birth to
fluorescent piglets, proving such changes can be inherited, state media
report.
The sow was one of three pigs who had fluorescent green
protein injected into their embryos when they were bred in December
2006 by scientists in north-east China, Xinhua news agency says.
The pigs glow green when placed under an ultraviolet light.
Liu
Zhonghua, a professor at North-East Agricultural University in the city
of Harbin, says after the sow mated with an ordinary pig, two of the
resulting 11 piglets inherited the feature.
"The mouths,
trotters and tongues of the two piglets glow green under ultraviolet
light, which indicates the technology to breed transgenic pigs via cell
nuclear transfer is mature," he was quoted as saying.
Scientists
in Taiwan had bred fluorescent pigs in January 2006, but Professor Liu
said the birth of the fluorescent Chinese piglets proved such changes
could be passed on to offspring, which expands scientific and medical
possibilities.
"This technology promises to breed excellent
transgenic pigs and even raise special pigs to provide organs for human
transplant operations in the future," he said.
His teams used
somatic cell nuclear transfer technology previously employed in the
cloning of animals by US, South Korean, and Japanese scientists, Xinhua
said.
- AFP
It's 7 January 2008, and A Very Happy New Year to you all.
There
will be a few minor changes to the website this year. This page will no
longer contain product specific informantion, strangely enough that
will be in the products pages. This page will be more about farming,
issues related to 'agroecology' and Mountain Creek Farm generally.
Rainfall (or lack thereof), animal husbandry issues, other happenings
at the farm, and anything else that takes my fancy will be posted here
too. Same as last year there will be more or less weekly updates to
this site.
My previous entry was before Christmas, so I hope Santa brought you what you hoped for - I hoped for world peace and received a dislocated patela and torn medial ligament - there's a moral there somewhere? Christmas eve saw us working, and putting the cattle through the yards before we had a short break. We were separating 3 young bulls, all about 400 kilograms. One of them decided he was bigger and faster than me, and bolted for the gate. He wasn't faster than me, but he was bigger. He hit the steel gate with force and it bounced back into my knee. I spent the days between Christmas and new year on crutches. My unsympathetic brother made rude remarks about my bull fighting abilities. Incidentally, some very nice young bull meat will be available in about 4 weeks!!
I got more than a sore knee for Christmas and I commend the following books to you: the first is, Nose to Tail Eating by Fergus Henderson. This is an outstanding little book that has a cult following amoungst chefs and foodies. The second book is The River Cottage Meat Book by Hugh Fearnley-Whittingstall, of BBC Channel 4 fame. This is an amazing book detailing paddock to plate, ethics of meat eating and much more. Hugh's philosophy and mine are very similar, and he recommends; small, sustainable, organic and local producers (that's us), pasture raising and finishing (that's us), rare breeds (that's us), extended dry ageing (that's us), and paddock to plate producers (that's us too). Neither book is cheap, so borrow them and enjoy.
Yesterday at the farmers markets we were inundated and had sold out of before 11am. We're not sure what happened as we were expecting a slow start to the year - perhaps it was because the epic market was closed? Anyway we only have limited quantities of Hampshire Down lamb and Belted Galloway Beef to offer until early February. In early Feb. Wessex Saddleback Pork will back on the menu!
Childrens event at the farm. Email us for details, but essentially it is on Saturday January 19, from 9 -12. A simple and shortish walk to see our; sheep, cows and calves, ducks, pigs, chickens, peacocks, followed by a sausage sizzle is planned. There are already 20 or so registered, and you will need to register so we reply with a mudmap on how to find us, and we also need to know the number of attendees for the sausages etc.
And always remember 'you are what you eat', and that when you eat, you are commiting an agroecological act. It's a sad fact that Australian lamb is increasingly being 'lot fed'. This an unnatural confinement feeding system is designed to maximise production and profits. A very good link as to why you should be eating pasture raised and finished lamb (and hogget), and why 'lot feeding' is bad for the animals health and yours is here . This research is applicable to all ruminants and has important implications for your health.
© 2007 by Michael Croft and Mountain Creek Farm, All rights reserved.